Karpatka is one of pretty cream cake that has a pretty and memorable masterpiece background history. Karpatka or Eclair Cake, also known as Polish Carpathian Mountain Cream Cake, is a delightful dessert that has captured the hearts of pastry lovers around the world.

Mousseline Cream 1. In a saucepan, bring to boil a milk over medium heat. 2. In a medium bowl, add eggs and sugar, then mix to combined. Add cornstarch then mix again until there is no lump. Gradually pour the hot milk into the egg mixture until well combined. Return to heat. Add vanilla extract and mix well. 3. Cover it with plastic wrap and press it directly.

3. Transfer the dough to a mixing bowl and let it cool slightly. Add the eggs one at a time and stir vigorously with wooden spoon until uniform and shiny. 4. Divide evenly the choux dough into two then pour it to a cake pan that is greased and lined with a parchment paper. Bake for 30 minutes. Let it cool.

Choux 1. In a saucepan combine milk, water, butter, sugar, and salt. Bring to a boil.  2. Add flour and stir quickly until well combined. Return to heat again and cook for one-two minutes more or until the dough cleans sides of the saucepan.

5. Whisk the butter over medium speed until creamy then add cooled pastry cream then whisk again until well combined. 6. Return one of the choux layer to a cake pan then pour the mousseline cream. Fill the gaps of the second choux layer with a bit of mousseline cream then place it to the cake pan. Refrigerate for 2-4 hours. 7. Dust with powdered sugar and the karpatka is ready to serve. Enjoy!